Quick Pickled Grilled Cauliflower

Name: Quick Pickled Grilled Cauliflower
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 1 small head cauliflower, about 1 1/2 pounds; 1 medium red bell pepper; 2 carrots; 1 tablespoon vegetable oil; 1 cup apple cider vinegar; 1/2 cup sugar; 1 tablespoon salt; 1 tablespoon McCormick® Yellow Mustard Seed; 1 teaspoon McCormick® Crushed Red Pepper

By: McCormick Kitchens

Made With:

Grilled cauliflower has never been easier to make! Charred flavor and a sour brine with bell pepper and carrots take this pickled cauliflower recipe's flavors to new heights in only 5 minutes.

Recipe Info

Prep Time:

15m
Cook Time:

5m
Ingredients:

9
Servings:

8
User Rating:

Ingredients

1 small head cauliflower, about 1 1/2 pounds
1 medium red bell pepper
2 carrots
1 tablespoon vegetable oil
1 cup apple cider vinegar
1/2 cup sugar
1 tablespoon salt
1 tablespoon McCormick® Yellow Mustard Seed
1 teaspoon McCormick® Crushed Red Pepper

Nutrition Information

(per serving)

Calories 70
Carbohydrates 11 g
Cholesterol 0 mg
Fiber 3 g
Protein 2 g
Sodium 254 mg
Total Fat 2 g

Grilled cauliflower has never been easier to make! Charred flavor and a sour brine with bell pepper and carrots take this pickled cauliflower recipe's flavors to new heights in only 5 minutes.

Key products

McCormick® Yellow Mustard Seed, 1.4 oz

$4.99

Unit price: per

McCormick® Crushed Red Pepper, 1.5 oz

$4.49

Unit price: per

Instructions

Cut cauliflower into 1/2-inch thick slices. Seed and quarter bell pepper. Peel carrots. Brush vegetables lightly with oil.
Grill vegetables over medium-high heat 2 to 4 minutes per side or until grill marks appear. Cool vegetables slightly then cut into bite-size pieces. Place in large glass bowl. Set aside.
Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid over vegetables.
Refrigerate 2 hours or until cooled. Serve. Or, cover and refrigerate until ready to serve.